Name: Breakfast Salad with Baby Potatoes, Bacon, Eggs, and Avocado Recipe
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Cuisine: American
Ingredients: 2 cups baby potatoes, cut in half; 4 strips bacon, cooked and chopped; 4 cups mixed greens (arugula or baby spinach); 3 boiled eggs, cut in half; 1 avocado, sliced; Everything bagel seasoning, to sprinkle over the top; 3 tablespoons olive oil; 1½ tablespoons lemon juice; 1 tablespoon yellow mustard; 1 tablespoon honey; Salt and pepper, to taste

Let me share with you a wonderfully fresh twist on morning meals — the Breakfast Salad with Baby Potatoes, Bacon, Eggs, and Avocado Recipe is a vibrant, hearty dish that brings together the crispness of greens, the creamy goodness of avocado, and the satisfying warmth of bacon and eggs. It’s a fantastic way to kickstart your day with flavors and textures that are both comforting and bright.

Why You Should Make This Recipe

It’s a perfect balance of flavors: The salty bacon, creamy avocado, and tender baby potatoes blend seamlessly in every bite.
Quick and easy to prepare: Ready in just about 15 minutes, this recipe works for busy mornings without sacrificing taste.
Nutritious and filling: Protein from eggs and bacon combined with fiber-rich greens and potatoes keep you energized.
Customizable to your liking: With simple swaps and additions, you can make it your own every time.

The dish is served on a white plate with a base layer of fresh green spinach leaves. On top, there are small yellow baby potatoes, both whole and sliced, scattered around the plate. Slices of light green avocado with a smooth texture are placed over the spinach and potatoes. Three soft-boiled eggs, each cut in half to reveal bright orange yolks and firm white edges, are positioned evenly throughout. Pieces of crispy reddish-brown bacon are sprinkled on top, adding a crunchy texture. Everything is lightly dusted with a mix of black and white sesame seeds along with other small seasonings. A silver fork rests on the right side of the plate, touching the edges of the food. The plate sits on a white marbled surface with some torn pieces of brown bread nearby. photo taken with an iphone --ar 2:3 --v 7 - Breakfast Salad with Baby Potatoes, Bacon, Eggs, and Avocado, healthy breakfast salad, easy morning salad recipe, quick breakfast ideas, nutritious brunch salads

Ingredients & Substitutions

This delightful Breakfast Salad with Baby Potatoes, Bacon, Eggs, and Avocado Recipe calls for streamlined, fresh ingredients that bring color, texture, and depth to the dish. From the crisp greens to the rich dressing, each component plays a key role in making this salad a complete and satisfying meal.

Flat lay of halved baby potatoes with golden skins, crispy chopped bacon strips, fresh mixed greens including arugula and baby spinach, boiled eggs cut in half showing bright yellow yolks, ripe sliced avocado with vibrant green flesh, and a small pile of everything bagel seasoning sprinkled artfully nearby, placed on a white marble surface, photo taken with an iphone --ar 2:3 --v 7 - Breakfast Salad with Baby Potatoes, Bacon, Eggs, and Avocado, healthy breakfast salad, easy morning salad recipe, quick breakfast ideas, nutritious brunch salads

Baby potatoes: These tender spuds are perfect for salad because they hold their shape and add a gentle earthiness.
Bacon: Use thick-cut if you love a hearty crunch; turkey bacon works well too for a lighter option.
Mixed greens: Arugula or baby spinach add freshness and a slight peppery note—feel free to mix your favorites.
Boiled eggs: Halved and perfectly cooked for protein and creaminess.
Avocado: Adds buttery richness and balances the saltiness of the bacon beautifully.
Everything bagel seasoning: A magical sprinkle that amps up flavor with onion, sesame, and garlic hits.
Dressing ingredients: Olive oil, lemon juice, yellow mustard, and honey create a zesty and slightly sweet vinaigrette that ties everything together.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

How to Make Breakfast Salad with Baby Potatoes, Bacon, Eggs, and Avocado Recipe

Step 1: Cook the Baby Potatoes

Start by placing your halved baby potatoes in a pot of cold salted water, just enough to cover them by an inch. Bring it to a gentle boil and let them simmer for 8 to 10 minutes until they reach that perfect tender-but-firm texture. Once cooked, drain them and set aside—these little potatoes are going to soak up flavor beautifully!

Step 2: Crisp the Bacon

Next, fry the bacon over medium heat until it’s gorgeously crispy on both sides. Transfer those crispy slices onto paper towels to drain the extra grease, then chop into bite-sized pieces. This step is crucial because that smoky crunch will elevate the salad’s texture and flavor in a major way.

Step 3: Whip Up the Dressing

In a mason jar or small bowl, combine olive oil, fresh lemon juice, yellow mustard, honey, salt, and pepper. Give it a good shake or whisk until the dressing emulsifies into a tangy, slightly sweet vinaigrette that will coat your greens perfectly. This dressing is the heart of the salad’s bright flavor.

Step 4: Toss the Salad

Place your mixed greens and cooked baby potatoes in a large bowl, then pour over the dressing. Toss everything well so those greens soak up all those tasty flavors. This simple step ensures that every forkful bursts with taste from the start.

Step 5: Assemble and Garnish

Divide the dressed salad onto plates, then arrange the chopped bacon, halved boiled eggs, and creamy sliced avocado on top. Sprinkle a generous pinch of everything bagel seasoning over each dish for that final pop of savory goodness. Now you’re ready to dig in!

How to Serve Breakfast Salad with Baby Potatoes, Bacon, Eggs, and Avocado Recipe

The image shows a white plate filled with a salad made of several layers. The bottom layer is fresh dark green spinach leaves, scattered evenly across the plate. On top are whole baby yellow potatoes, some halved, with a smooth texture and light sheen. There are three halved boiled eggs with whites surrounding bright, soft orange yolks placed near the center and sides. Light green slices of avocado add a creamy texture, placed between the eggs and potatoes. Small pieces of crispy bacon are scattered throughout, adding a reddish-brown color. The salad is sprinkled with black and white sesame seeds along with some coarse black pepper. A silver fork is inserted into the salad on the right side, held by a woman's hand with painted nails. The plate sits on a white marbled surface with a cup of black coffee and a glass of orange juice blurred in the background, along with pieces of brown bread at the edges. photo taken with an iphone --ar 2:3 --v 7 - Breakfast Salad with Baby Potatoes, Bacon, Eggs, and Avocado, healthy breakfast salad, easy morning salad recipe, quick breakfast ideas, nutritious brunch salads

Garnishes

A sprinkle of fresh herbs like chives or parsley adds a fresh burst of color and mild onion flavor that complements the bacon beautifully. A drizzle of extra olive oil or a squeeze of lemon juice right before serving can brighten the whole plate even more.

Side Dishes

This salad is hearty enough on its own, but pairing it with a warm crusty bread or a light fruit salad makes for an elevated brunch experience. A side of roasted tomatoes or sautéed mushrooms also makes a lovely, savory option.

Creative Ways to Present

For a fun presentation, serve this salad in shallow bowls or rustic wooden plates and top each with a perfectly poached egg instead of boiled for something special. You could also layer ingredients in jars for a grab-and-go style breakfast that still looks gorgeous!

Make Ahead and Storage

Storing Leftovers

Store leftover salad components separately if you can—keep the greens undressed to avoid sogginess, and store the dressed potatoes and bacon in an airtight container in the fridge for up to 2 days. Add fresh avocado and eggs just before serving again.

Freezing

This salad isn’t ideal for freezing because of the fresh greens and avocado, which don’t freeze well. However, you can freeze cooked baby potatoes and bacon separately if you prepare extras for speedy future meals.

Reheating

Reheat the potatoes and bacon gently in a pan or microwave but keep the fresh ingredients cool and fresh by adding them after reheating. This keeps textures perfect and flavors bright for the second round.

FAQs

Can I use regular potatoes instead of baby potatoes?

Yes, you can! Just cut regular potatoes into bite-sized chunks and boil them until tender, but baby potatoes are preferred for their size and texture, which complement the salad better.
What greens work best in this breakfast salad?

Mixed greens like arugula, baby spinach, or even a spring mix work beautifully. Choose fresh, tender greens to keep the salad light and lively.
Can I make the dressing ahead of time?

Absolutely! This dressing keeps well in the refrigerator for up to a week. Just give it a quick shake before using.
Is this salad suitable for meal prep?

Yes, though it’s best to prep the ingredients separately and toss everything together just before eating, especially to keep the avocado fresh and greens crisp.

Final Thoughts

Trust me, once you try this Breakfast Salad with Baby Potatoes, Bacon, Eggs, and Avocado Recipe, it will quickly become a favorite go-to for busy mornings or relaxed weekend brunches. It’s bursting with flavor, nourishing, and incredibly satisfying — such a wonderful way to enjoy breakfast while keeping it fresh and exciting. Go ahead, treat yourself and those you love to this vibrant start to the day!

Breakfast Salad with Baby Potatoes, Bacon, Eggs, and Avocado Recipe